I recently came across bolillos as part of the bountiful basket offering and immediately started looking for recipes to make the same. The process is pretty simple and uses the usual bread ingredients. The one new thing about the recipe is the glaze that is made of corn starch and water. It also took a bit to get the hang of rolling the bolillos, but after a couple of rolls, it became easy. The kids enjoyed the bread as is and we also made tortas using beans, salsa, etc. with the remaining rolls. The outside of the rolls were crusty and inside was soft reminding us of baguette bread. Overall this was a success and will be making these often. Off to the recipe. Recipe from here.
Bolillos (Mexican Sandwich Roll)
- honey - 1 tbsp
- water - 1 cup
- yeast - 2 tsp
- butter - 1 tbsp
- bread flour - 3 cups
- salt - 1 tsp
- To Glaze
- water - 1/4 cup
- corn starch - 1 tsp
Form a dough and allow to double in size. Punch it down and divide into 8 pieces. Roll each piece into a cylinder between the palms and taper at the ends. Allow the rolls to rise again.
Heat up corn starch and water and keep stirring until the liquid thickens and looks glossy.
Apply the glaze over the bolillos. Make a slit about 1/2 inch deep along the side with a sharp knife. Bake in a 375F preheated oven for about 30 - 35 minutes until the tops are golden brown.
1. I will be making a deeper cut next time as it is only slightly visible this time.
2. Use an up-down motion with the knife while making the cut.
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1. Make a dough with the ingredients given. Allow dough to rise.2. Dough has doubled.3. Divide dough into 8 pieces.4. Form each piece into a cylinder by rolling it between the palms and also taper at the ends. Allow to rise.5. The rolls have puffed up.6. Heat up corn starch and water and keep stirring.7. The mixture will thicken up and become clear.8. Apply the glaze over the bolillos. Also, using a sharp knife make a slit along the side. Make the slit about 1/2 inch deep using an up-down motion with the knife.
Bake in a 375F preheated oven for about 30 - 25 minutes until the tops are golden brown.9. Out of the oven.
2 Responses to Bolillos (Mexican Rolls)
These looks so lovely! I want to make then, but (you will perhaps think me very stupid) but what is an “up-down motion with the knife” exactly?
Rather than slicing through, move the knife up and down while eventually slicing. This video should help. https://www.youtube.com/watch?v=jJ5R1JwQvJU